Salting material for smudging cured products

A technology of wax products and raw materials, which is applied in the field of marinade for smoked wax products, which can solve the problems of rancidity of wax products, long curing time, labor and materials, etc., and achieve the effects of low cost, shortened processing time, and good taste

Inactive Publication Date: 2013-02-13
陆超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of marinade for cured products, but there are generally the following problems: First, a bag of condiments on the market is generally about 6 yuan, while a bag of condiments is seasoned for 6 catties of meat, and the cost is one yuan per catty of meat, which is too expensive The second is that the process of preparing the marinade for wax products is complicated, labor-intensive and expensive; the third is that the preparation of marinade for wax products takes a long time to marinate (2-7 days for pickling), and the wax products are prone to rancidity and deterioration.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A marinade for smoked cured products is prepared by uniformly mixing the following raw materials in proportion by weight: table salt: spicy fresh: white sugar=1.5:0.75:0.4.

[0015] When using, take pork as an example: when the weather is higher than 8°C, the meat base → singe → wash → cut into strips → dry pickle with the marinade of the present invention without storing → directly hang for 12 hours → smoke room or oven → smoke for 5 hours.

[0016] The smoked cured product processed from dry-cured meat embryos with this formula has bright red meat color, delicious taste and strong wax flavor. (Does it have a spicy taste? No, it has been transformed into a scent of wax)

Embodiment 2

[0018] Salt: hot and spicy: white sugar=2:0.5:0.3, all the other are the same as in Example 1.

[0019] A rapid processing method for smoked pig large and small sausage products, comprising the following steps:

[0020] (1) When the weather is lower than 8°C, store the large and small intestines of dry-cured pigs for 3 hours and hang them to dry for 1 hour;

[0021] (2) Hang the large and small intestines of dry-cured pigs that have been dried for 1 hour in the smoking room, ignite wood or charcoal, open the furnace door, and smoke for 3 hours with an open fire at a temperature of 70°C for aging treatment;

[0022] (3) Roast and smoke with an open fire for 2 hours, then dry and increase the aroma, and control the temperature at 50°C to make the finished product

[0023] (4) Freeze the finished product in time.

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PUM

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Abstract

A salting material for smudging cured products is characterized in that the salting material is prepared by evenly mixing raw materials in percentage by weight: 1.1-2.5% of salt, 0.5-0.75% of spicy material and 0.2-0.5% of white sugar. Cured products made of meat embryos salted by the salting material are red and bright in meat color and delicious in taste, have strong cured odor, are good in taste and low in cost. A bag of salting materials generally waste about RMB 8, one bag of salting materials can be used for seasoning for 100 jin of meat, so that cost is 8 cents per jin of meat. The salting material is simple in process of preparation method, salted meat embryos (cutlets) needs short time, hanging and airing time is short, and processing time of the cured products is shortened.

Description

technical field [0001] The invention relates to meat processing, in particular to a marinade for smoked and cured products. Background technique [0002] Smoked cured products are a kind of food that Chinese people like to eat. Smoked sausage, Hunan bacon, and smoked salted duck have long been famous at home and abroad, and they generally rely on the preparation method of cured products to win the people. At present, there are many kinds of marinade for cured products, but there are generally the following problems: First, a bag of condiments on the market is generally about 6 yuan, while a bag of condiments is seasoned for 6 catties of meat, and the cost is one yuan per catty of meat, which is too expensive The 2nd, its process complexity of wax product marinade preparation method, takes a lot of work and material; The 3rd, the preparation of wax product marinade marinade time is long (pickle 2-7 days), and wax product easily appears rancidity, rotten phenomenon. Contents...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 陆超
Owner 陆超
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